Velvet Beet and Bean Skillet Stew

Ingredients

• olive oil2 tablespoons
• yellow onion, diced1 medium
• garlic, minced3 cloves
• beets, peeled and diced small3 medium
• ground cumin1 teaspoon
• vegetable broth4 cups
• white beans, drained and rinsed2 cans
• baby spinach3 cups
• lemon juice1 tablespoon
• plain yogurt1/2 cup
• salt1 teaspoon
• black pepper1/2 teaspoon

Method

1. 1Warm the olive oil in a deep skillet or pot over medium heat.
2. 2Cook the onion for 5 minutes until soft, then add the garlic and cumin for 30 seconds.
3. 3Add the diced beets and broth, bring to a simmer, and cook until the beets are tender, about 20 minutes.
4. 4Stir in the beans and spinach and simmer for 5 minutes more.
5. 5Take the pan off the heat and stir in lemon juice, salt, and pepper.
6. 6Ladle into bowls and top each serving with a spoonful of yogurt.
7. 7Serve with bread, rice, or on its own as a hearty stew.

Tips

• Cut the beets small so they soften evenly and faster.
• For a smoother texture, mash a few beans against the side of the pan before serving.
• If using red beets, expect a vivid magenta broth.

Nutrition